358 IOWA DEPARTMENT OF AGRICULTURE. 



Mr. Wright : That question sounds serious but I do not 

 believe it is. For instance, last week I was in a village where 

 there is a successful creamery making enough butter so they are 

 able to pay somewhere around New York prices. They make 

 250,000 lbs. of butter a year. Out of that town goes every day 

 of the week a thousand or fifteen hundred pounds of cream, and 

 the principal reason why it goes is that ths local creamery refuses 

 it absolutely, will not have it because it is second grade 

 cream. The reason is, not as the gentleman suggested in his 

 question, that the centralizer is paying more for it than the cream- 

 ery can pay, because that is not true. They are paying two and a 

 half to three cents more than the centralizer pays for any cream, 

 and it occurs to me that creamery can take that second grade 

 cream, make it into butter and sell it for two cents less than the 

 first grade butter and then pay more than the centralizer for this 

 thousand or fifteen hundred pounds of cream. That creamery 

 runs every other day, has twO' men. There is no reason why 

 they should not make five or six hundred pounds of butter a day 

 more than they do. There would not be any additional 

 expense, except for tubs, salt, etc. It is the little creamery that 

 cannot meet competition. If the central creamery wants first 

 grade stuff and second grade stuff and pays first grade price for 

 it all, let him do it, he will get it in the neck after a while. 



Prof. Smith, of Michigan : I would like to ask Mr. Wright 

 if he knows any point where the method of grading cream is 

 in successful operation? 



Mr. Wright : I am frank to say I cannot mention the place. 



Prof. Smith : That is what the theorists have been arguing, 

 but practical men will not do it. 



Mr. Wright : There issomething in that but in the instance 

 I have just cited where the creamery does not have to have it, I 

 say it would be possible for them to take this cream and pay two 

 cents less for it than for other cream and still pay more than the 

 centralizer. If they did that they would be able to make all their 

 butter for less per pound but they, like a whole lot of other 



